A research team has unveiled significant differences in the nutritional and phytochemical composition of lily bulbs, depending on the drying methods used.
Bin Li’s research team from Shenyang Agricultural University highlights the potential of malvidin-3-O-galactoside (M3G), a blueberry-derived anthocyanin, to improve colonic mucosal barrier function and alleviate colitis symptoms.
Lactoferrin (LF) is an iron-binding glycoprotein and is involved in important physiological processes. It is derived from milk and mucosal secretions. However, the separation and purification of a large amount of biologically active LF is very difficult. Therefore, technologies for synthetically manufacturing LF are urgently needed. In this review, researchers summarized the design and construction of high-expression LF synthetic biological systems. These systems are efficient and can maximize the LF production at large-scale industrial levels.
Scientists tested different methods of obtaining bacterial cellulose on the base of tea fungus. It turned out that when they grow on soybean molasses, microorganisms produce more by 57% of this product than on the base of tea with sugar. This method will make the production cheaper, because soybean molasses is a by-product of soybean processing, that is obtained in great amount at factories. Thanks to such cheap and accessible substrate it will be possible to produce bacterial cellulose, that is used in medicine for wound healing and neogenesis, industrially. Results of the research supported by the grant of Russian Scientific Foundation (RSF), are published in the magazine Food Science and Technology.
A research team reveals that biofilm formation on food-contact surfaces in the food supply chain poses a significant challenge, providing an environment for harmful bacteria that can lead to foodborne illnesses and degrade food quality.
A research team reveals the nutraceutical potential of desugared sugarcane extract (DSE), a byproduct of sugar refining, as a rich source of bioactive compounds.
The George Washington University and José Andrés, renowned chef and founder of the Global Food Institute (GFI) at GW, today announced Instacart and The Rockefeller Foundation are members of the Institute’s Leadership Council.
Researchers used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). Successfully, indicators of testing demonstrated that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.
The University of Illinois Urbana-Champaign has launched five new online graduate certificate programs designed for online learners interested in topics including sustainable food production economics, alternative investments, wetland conservation, human nutrition and policy, and dairy nutrition.
A recent study reveals the intricate dynamics behind catechin biosynthesis in tea plants, highlighting how phosphate (Pi) signaling and jasmonate (JA) pathways interact to regulate these valuable health-promoting compounds. The findings illuminate the environmental and hormonal factors that influence catechin production, which is crucial for both the economic value and the health benefits of tea.
A Texas A&M AgriLife Research team is working to find crop varieties, starting with sorghum, that will minimize that escaped nitrogen, thus reducing input costs for farmers and greenhouse gas emissions into the atmosphere.
Children who faced food insecurity during early childhood—or whose mothers experienced it during pregnancy—had a higher body mass index (BMI) and more than 50% increased chance of developing obesity or severe obesity in childhood and adolescence, according to a new study funded by the NIH Environmental influences on Child Health Outcomes (ECHO) Program.
A research team has developed an innovative and sustainable method to extract collagen from sardine bones using water extracts from banana peels, a common agricultural waste in Malaysia.
Researchers have made significant advancements in developing health-focused food technologies by investigating non-thermal processing methods to alter starch digestibility. This cutting-edge approach aims to regulate postprandial blood glucose levels, offering a promising dietary strategy to mitigate obesity and type 2 diabetes.
This project is part of a $15 million multi-institution effort to research ways to reduce per-and polyfluoroalkyl substances exposure from food and farming communities.
The American Dental Hygienists’ Association (ADHA®) supports community water fluoridation as a safe and effective method for reducing the incidence of dental caries throughout the lifespan.
The University of Illinois Urbana-Champaign has been at the forefront of nutritional science research and education for over 100 years. In a new paper, Illinois nutrition professors and former directors of the Division of Nutritional Sciences John Erdman and Sharon Donovan trace the illustrious history and significant impacts that the U. of I. has had on human and animal health.
A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.
A new study from the Good Food Institute (GFI), a long-standing World Business Council for Sustainable Development (WBCSD) partner and alternative protein research and advocacy organization, indicates that a shift toward alternative proteins in the US protein supply would enable a significant amount of land to be repurposed for agroecological and regenerative farming and ranching as well as for habitat restoration and conservation.